The Influence of Processing Parameters on the Mitigation of Deoxynivalenol during Industrial Baking
David Stadler,
Francesca Lambertini,
Lydia Woelflingseder,
Heidi Schwartz-Zimmermann,
Doris Marko,
Michele Suman,
Franz Berthiller,
Rudolf Krska
Affiliations
David Stadler
Institute of Bioanalytics and Agro-Metabolomics, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna (BOKU), Konrad-Lorenz-Str. 20, 3430 Tulln, Austria
Francesca Lambertini
Barilla G. R. F.lli SpA, Advanced Laboratory Research, via Mantova 166, 43122 Parma, Italy
Lydia Woelflingseder
Department of Food Chemistry and Toxicology, University of Vienna, Währingerstraße 38, 1090 Vienna, Austria
Heidi Schwartz-Zimmermann
Institute of Bioanalytics and Agro-Metabolomics, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna (BOKU), Konrad-Lorenz-Str. 20, 3430 Tulln, Austria
Doris Marko
Department of Food Chemistry and Toxicology, University of Vienna, Währingerstraße 38, 1090 Vienna, Austria
Michele Suman
Barilla G. R. F.lli SpA, Advanced Laboratory Research, via Mantova 166, 43122 Parma, Italy
Franz Berthiller
Institute of Bioanalytics and Agro-Metabolomics, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna (BOKU), Konrad-Lorenz-Str. 20, 3430 Tulln, Austria
Rudolf Krska
Institute of Bioanalytics and Agro-Metabolomics, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna (BOKU), Konrad-Lorenz-Str. 20, 3430 Tulln, Austria
Deoxynivalenol (DON), a frequent contaminant of flour, can be partially degraded by baking. It is not clear: (i) How the choice of processing parameter (i.e., ingredients, leavening, and baking conditions) affects DON degradation and thus (ii) how much DON can be degraded during the large-scale industrial production of bakery products. Crackers, biscuits, and bread were produced from naturally contaminated flour using different processing conditions. DON degradation during baking was quantified with the most accurate analytical methodology available for this Fusarium toxin, which is based on liquid chromatography tandem mass spectrometry. Depending on the processing conditions, 0−21%, 4−16%, and 2−5% DON were degraded during the production of crackers, biscuits, and bread, respectively. A higher NaHCO3 concentration, baking time, and baking temperature caused higher DON degradation. NH4HCO3, yeast, vinegar, and sucrose concentration as well as leavening time did not enhance DON degradation. In vitro cell viability assays confirmed that the major degradation product isoDON is considerably less toxic than DON. This proves for the first time that large-scale industrial baking results in partial detoxification of DON, which can be enhanced by process management.
